Salted caramel chocolate torte

Salted caramel chocolate torte

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(97 ratings)

Prep: 1 hr, 15 mins Cook: 10 mins Plus cooling and chilling


Serves 8
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Nutrition and extra info

Nutrition: per serving

  • kcal925
  • fat69g
  • saturates39g
  • carbs74g
  • sugars61g
  • fibre2g
  • protein8g
  • salt1.27g
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  • 175g digestive biscuits
  • 85g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 397g can caramel (we used Carnation caramel)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 1 tsp sea salt, plus extra to serve
  • 300g plain chocolate (70% solids), broken into chunks
  • 600ml tub double cream
  • 25g icing sugar
  • 2 tsp vanilla extract
  • salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • single cream, to serve (optional)


  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.

  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.

  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.

  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.

  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.

  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

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Comments, questions and tips

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2nd Jan, 2015
I've done it but the cream and chocolate didn't set everything melted disaster . I think that the method isn't written properly
15th Feb, 2015
yeah ditto, I ended up freezing mine but its still a nightmare to cut and serve - it was more a splat than a slice lol
30th Dec, 2014
After making Delia's delicious chocolate torte for the last few years, I was looking for something a bit different for Christmas Day and chose this. I took my time making it, which meant that it had plenty of time to chill at each stage, and had no problems with it at all. It's not difficult to make, and got a thumbs up from all the family. It is very rich, and each portion contains an obscene amount of calories, but it's a real treat. Enjoy!
29th Dec, 2014
Made this for Christmas Eve dinner. Having read previous comments, I used 200g dark chocolate and 100g milk, and found that to be not too bitter. Used M&S salted caramel sauce which I placed in the fridge before using, and had no problems with spreading. Doesn't need any expensive chocolates for the topping, looks just as good with the zig zag lines. Only thing is, it is VERY rich, would easily serve 16 and not 8 as stated! There were 7 of us for dinner on Christmas Eve, and we didn't even get half way through it. Had it again on Xmas day, and there were one or two portions left after that as well! A nice show-stopper dessert, got lots of lovely compliments too.
26th Nov, 2014
beautiful. easy to make, show stopper. I've made this a few times now, it is simply amazing! I usually make a day ahead, but it still tastes nice 2-3 days later if you need to make ahead.
19th Nov, 2014
The trick to making the caramel set is 100grams of golden syrup, to every one can of condensed milk 397g it works as I found out after wasting some very expensive ingredients, I have a good housekeeping chocolate book using this recipe and also Annie Bell's Baking Bible also uses the golden syrup recipe. Good Luck.
3rd Nov, 2014
Couldn't find Carnation Caramel in the supermarket so used a jar of Tesco Finest Salted Caramel sauce (260g) which seemed to work and there were no issues with setting or running (and of course could skip the adding salt step to the sauce). One jar is ample. I put the torte in the freezer for some of the time as only had about 4 hours for it to set but actually this probably wasn't needed, it seemed to be setting fine without. Used maltesers for the top and doing a bit of decorative piping with the spare caramel sauce really kicked it up a notch on the decoration front. Serving with berries cuts through the very rich flavour, so would definitely recommend this.
20th Oct, 2014
After reading a lot of comments and tips about the caramel, I followed the recipe closely. But the whole thing MELTED! :( Popped it in the freezer for the last 1/2 hour or so to get it to finally set (after 6+ hours in the fridge). It'd been out of the freezer for about 20 mins and the caramel+chocolate top slid off the biscuit base!? By the time I got it to my friends house half an hour away, it had split and was sliding all over the place. It tasted delicious but looked a state :(
31st Aug, 2014
Absolutely delicious! Made this twice now, and been very well-received both times. In my tin I only needed half the caramel - any more and it spread out too far. Judge it on the tin size.
31st Aug, 2014
This was very easy & quick to make. I could only get 85% dark chocolate & was worried that it would make it way to bitter, so I used 200g of dairy milk & 100g of 85% dark. This combination turned out to be perfect for me with just a hint of bitterness. I put 1/2 teaspoon of the salt into the caramel & tasted it, I found this to be noticeably salty so decided not to put the rest in. After tasting the finished dessert, you could not taste that amount of salt so I wish I had been brave & put the full teaspoon in. The biggest problem I had with this dessert was the caramel not setting. I followed all the other reviewers tips about putting caramel in fridge prior to using ( mine was in fridge for about 7 hours) I also put it in the freezer for 10 min's prior to using. All of this effort made no difference at all. Caramel oozed at every point. Presentation was a let down, caramel all around the edge of plate. Taste was lovely but, way, way to rich even for a mega dessert person like myself. Would I make this again? No. for the simple fact that it is just too rich for us. Does anyone know if you can slice this & freeze it for future use. I don't like the thought of wasting it as it is pretty expensive to make.


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